NUTRITION

SERVINGS

INGREDIENTS

6 oz Wild Atlantic Salmon fillet

1/2 cup Cooked Quinoa

1 cup fresh Asparagus spears

2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

Pinch of sea salt and black pepper

1/2 tsp Garlic powder

PREPARATION

• 1

  Preheat your oven to 400°F and line a small baking sheet with parchment paper.

• 2

  Trim the woody ends off the asparagus and toss the spears with 1 teaspoon of olive oil, salt, and pepper.

• 3

  Spread the asparagus on the baking sheet and roast for 10-12 minutes until tender and slightly charred.

• 4

  While the asparagus roasts, season the salmon fillet with salt, pepper, and garlic powder.

• 5

  Heat the remaining 1 teaspoon of olive oil in a non-stick skillet over medium-high heat.

• 6

  Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crispy.

• 7

  Flip the salmon and cook for another 2-3 minutes until the fish is opaque and flakes easily with a fork.

• 8

  Warm the pre-cooked quinoa in a small pot or microwave if needed.

• 9

  Plate the quinoa and top with the seared salmon and roasted asparagus.

• 10

  Drizzle the entire dish with fresh lemon juice before serving.